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Horchata · Cinnamon Rice

Homemade Cinnamon Rice Horchata

Rice and cinnamon sticks soak overnight, then get blended, strained and sweetened into a creamy, refreshing drink. Great with tacos or on a hot afternoon.

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Prep
15 min
Total
9 hr 15 min
Serves
6 · about 6 cups
Level
Easy

Ingredients

  • 1 cup long-grain white rice
  • 2 cinnamon sticks, broken into pieces
  • 4 cups water, for soaking
  • 2 cups cold water
  • 1 cup milk, or more water for dairy-free
  • ½–⅔ cups granulated sugar, up to 2/3 cup
  • 1 tsp vanilla extract
  • ground cinnamon, for serving
  • ice, for serving

Steps

  1. Rinse the rice in a fine-mesh strainer for a few seconds and drain.
  2. Put the rice and cinnamon stick pieces in a bowl or pitcher, pour in the 4 cups of water and cover.
  3. Refrigerate to soak overnight, or at least 8 hours.
  4. Pour the rice, cinnamon and soaking water into a blender.
  5. Blend on high until the rice is ground as finely as possible.
  6. Set a fine-mesh strainer lined with cheesecloth over a pitcher and pour the mixture through it. Let it drain.
  7. Gather the cheesecloth and squeeze out as much liquid as you can. Discard the solids.
  8. Stir the cold water, milk, sugar and vanilla into the pitcher until the sugar dissolves. Taste and add more sugar if you like.
  9. Refrigerate until very cold.
  10. Stir well, since it settles, and serve over ice with a sprinkle of ground cinnamon.

Tip: Soak the rice in the fridge, not on the counter, so it stays fresh.

Tip: No cheesecloth? Strain twice through the fine-mesh strainer, or once through a clean thin kitchen towel.

Storage: Refrigerate up to 3 days. Stir before pouring.

Make ahead: Start the soak the night before.

Estimated nutrition per serving: 210 calories · protein 3 g · carbohydrates 46 g · fiber 0 g · sugars 22 g · fat 1.5 g (saturated 1 g) · sodium 20 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.